I put about 2-1/2# of fat carrots in the pan with last night's pot
roast. They didn't brown, but, Alex, were they sweet!! Wow! I've
roasted vegetables before and haven't been terribly impressed ‹
sometimes I want a soft vegetable and skip the "tender crisp" part,
thanks.

Question: Without doing another pot roast, how can I roast these
carrots so they'll be tender to my liking? What do you think of maybe
rolling them in some oil, roasting in an open pan for a while (what's a
while?) and then covering them with foil for maybe another half hour so
they'll kind of steam. Whaddaya think?
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
Melba's Jammin' > wrote:

> I put about 2-1/2# of fat carrots in the pan with last night's pot
> roast. They didn't brown, but, Alex, were they sweet!! Wow! I've
> roasted vegetables before and haven't been terribly impressed ‹
> sometimes I want a soft vegetable and skip the "tender crisp" part,
> thanks.
>
> Question: Without doing another pot roast, how can I roast these
> carrots so they'll be tender to my liking? What do you think of maybe
> rolling them in some oil, roasting in an open pan for a while (what's a
> while?) and then covering them with foil for maybe another half hour so
> they'll kind of steam. Whaddaya think?

I will roast carrots if I'm roasting something else, but I normally just
nuke/steam them.

Dad has a passion for carrots so I'll do a #3 bag in two batches my
large covered corningware. I cut them in as large of chunks as
possible, (either whole or halve usually), fill the corningware 1/2 full
of water and nuke for 15 to 18 minutes depending on how large they are
in diameter.

I can do #1 1/2 at a time.

#3 carrots have been known to last dad only 2 days. ;-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Melba's Jammin' wrote:
> I put about 2-1/2# of fat carrots in the pan with last night's pot
> roast. They didn't brown, but, Alex, were they sweet!! Wow! I've
> roasted vegetables before and haven't been terribly impressed ‹
> sometimes I want a soft vegetable and skip the "tender crisp" part,
> thanks.
>
> Question: Without doing another pot roast, how can I roast these
> carrots so they'll be tender to my liking? What do you think of maybe
> rolling them in some oil, roasting in an open pan for a while (what's a
> while?) and then covering them with foil for maybe another half hour so
> they'll kind of steam. Whaddaya think?

I would skip the steaming part. Cut in big chunks (quarter the carrot),
drizzle some oil on them and let them roast for ~45 minutes, adjust time
as required to get the softness you like.

On Dec 3, 12:10*pm, Melba's Jammin' >
wrote:
> I put about 2-1/2# of fat carrots in the pan with last night's pot
> roast. *They didn't brown, but, Alex, were they sweet!! * Wow! *I've
> roasted vegetables before and haven't been terribly impressed ‹
> sometimes I want a soft vegetable and skip the "tender crisp" part,
> thanks.
>
> Question: *Without doing another pot roast, how can I roast these
> carrots so they'll be tender to my liking? *What do you think of maybe
> rolling them in some oil, roasting in an open pan for a while (what's a
> while?) and then covering them with foil for maybe another half hour so
> they'll kind of steam. * *Whaddaya think?
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.
=========================================

I think a lot depends on how sweet the carrots were in the first
place. My rule of thumb is: try not to buy carrots that are bigger
around than my thumbs. Also, the slower you cook them, the sweeter
they get.

I always pan-braise (?) parsnips; that is slice 'em lengthwise and
cook 'em with a lump of butter (covered) in a heavy skillet over very
low heat, turning occasionally, Keep coking until they get pretty
carmelized. You could serve them for dessert! I haven't tried that
with carrots but I think I will.
Lynn in Fargo

On Wed, 03 Dec 2008 12:10:48 -0600, Melba's Jammin'
> wrote:


>Question: Without doing another pot roast, how can I roast these
>carrots so they'll be tender to my liking? What do you think of maybe
>rolling them in some oil, roasting in an open pan for a while (what's a
>while?) and then covering them with foil for maybe another half hour so
>they'll kind of steam. Whaddaya think?

You have part of it right. The root vegetables roast beautifully.
Just put them in a shallow pan, a bit of olive oil, salt and pepper,
and roast at about 400 degrees til they are done. They will
caramelize a bit and be even sweeter. Don't cover them at all...

Timing is relative....hard to say how long they will take.

Christine

Melba's Jammin' wrote:
> I put about 2-1/2# of fat carrots in the pan with last night's pot
> roast. They didn't brown, but, Alex, were they sweet!! Wow! I've
> roasted vegetables before and haven't been terribly impressed ‹
> sometimes I want a soft vegetable and skip the "tender crisp" part,
> thanks.
>
> Question: Without doing another pot roast, how can I roast these
> carrots so they'll be tender to my liking? What do you think of maybe
> rolling them in some oil, roasting in an open pan for a while (what's a
> while?) and then covering them with foil for maybe another half hour so
> they'll kind of steam. Whaddaya think?


I do that frequently with yams/sweet potatoes and they get VERY sweet
without any added sweetener.

gloria p

Melba's Jammin' wrote:
> I put about 2-1/2# of fat carrots in the pan with last night's pot
> roast. They didn't brown, but, Alex, were they sweet!! Wow! I've
> roasted vegetables before and haven't been terribly impressed <
> sometimes I want a soft vegetable and skip the "tender crisp" part,
> thanks.
>
> Question: Without doing another pot roast, how can I roast these
> carrots so they'll be tender to my liking? What do you think of maybe
> rolling them in some oil, roasting in an open pan for a while (what's
> a while?) and then covering them with foil for maybe another half
> hour so they'll kind of steam. Whaddaya think?
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Do them just like you would roast potatoes. Put some oil in a zip bag,
season with whatever suits your fancy at the time. Make sure the carrots
are drt and then put them in the bag with the oil and smush them around.
(you can leave the carrots whole or chunked). Roast at 400F about 40
minutes or so, but check toward the end to see if done earlier. Don't need
(shouldn') cover them. Use the same method for onions, only leave part of
the stme root attached and then cut the onion into quarters or so, depending
upon the size of the onion. Or do onions, carrots and potatoes all
together. Leave everything until they get toasty brown around the edges.
Try to keep the veggies cut about the same size so that they cook in the
same amount of time. . . but you already knew that. ;o}
Janet

Omelet wrote:

> #3 carrots have been known to last dad only 2 days. ;-)

Does your dad, by any chance, have long ears and a fuzzy tail?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Wed, 03 Dec 2008 15:04:09 -0700, Christine Dabney
> wrote:

>On Wed, 03 Dec 2008 12:10:48 -0600, Melba's Jammin'
> wrote:
>
>
>>Question: Without doing another pot roast, how can I roast these
>>carrots so they'll be tender to my liking? What do you think of maybe
>>rolling them in some oil, roasting in an open pan for a while (what's a
>>while?) and then covering them with foil for maybe another half hour so
>>they'll kind of steam. Whaddaya think?
>
>You have part of it right. The root vegetables roast beautifully.
>Just put them in a shallow pan, a bit of olive oil, salt and pepper,
>and roast at about 400 degrees til they are done. They will
>caramelize a bit and be even sweeter. Don't cover them at all...
>
>Timing is relative....hard to say how long they will take.
>
>Christine

I second this. This is how I roast carrots also.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/28

On Wed, 03 Dec 2008 18:45:10 -0800, koko > wrote:
>On Wed, 03 Dec 2008 15:04:09 -0700, Christine Dabney
> wrote:
>>On Wed, 03 Dec 2008 12:10:48 -0600, Melba's Jammin'
> wrote:

>>>Question: Without doing another pot roast, how can I roast these
>>>carrots so they'll be tender to my liking? What do you think of maybe
>>>rolling them in some oil, roasting in an open pan for a while (what's a
>>>while?) and then covering them with foil for maybe another half hour so
>>>they'll kind of steam. Whaddaya think?

>>You have part of it right. The root vegetables roast beautifully.
>>Just put them in a shallow pan, a bit of olive oil, salt and pepper,
>>and roast at about 400 degrees til they are done. They will
>>caramelize a bit and be even sweeter. Don't cover them at all...

>>Timing is relative....hard to say how long they will take.

>I second this. This is how I roast carrots also.

Never roasted carrots... I roast parsnips regularly and have
introduced a lot of friends to them over the years... so sweet... so
good with a roast!

Mmmm.....

I parboil mine to help them along I find it reduces the chances of a
'woody' centre and solves the overcooking problem as well. Once
brownish they are perfect. Crisp on the outside... and creamy inside.

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

In article .net>,
Blinky the Shark > wrote:

> Omelet wrote:
>
> > #3 carrots have been known to last dad only 2 days. ;-)
>
> Does your dad, by any chance, have long ears and a fuzzy tail?

Not yet. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

koko > wrote in
:

> On Wed, 03 Dec 2008 15:04:09 -0700, Christine Dabney
> > wrote:
>
>>On Wed, 03 Dec 2008 12:10:48 -0600, Melba's Jammin'
> wrote:
>>
>>
>>>Question: Without doing another pot roast, how can I roast these
>>>carrots so they'll be tender to my liking? What do you think of
maybe
>>>rolling them in some oil, roasting in an open pan for a while (what's
a
>>>while?) and then covering them with foil for maybe another half hour
so
>>>they'll kind of steam. Whaddaya think?
>>
>>You have part of it right. The root vegetables roast beautifully.
>>Just put them in a shallow pan, a bit of olive oil, salt and pepper,
>>and roast at about 400 degrees til they are done. They will
>>caramelize a bit and be even sweeter. Don't cover them at all...
>>
>>Timing is relative....hard to say how long they will take.
>>
>>Christine
>
> I second this. This is how I roast carrots also.
>


I third it.

The only thing I cover with foil when it's being baked is corn on the
cob.



--
Peter Lucas
Brisbane
Australia

I was having dinner with my boss and his wife and she said to me, "How

many potatoes would you like Peter?". I said "Ooh, I'll just have one

please". She said "It's OK, you don't have to be polite" "Alright" I

said "I'll just have one then, you stupid cow".

Welsh Dog wrote:
>
> Never roasted carrots... I roast parsnips regularly and have
> introduced a lot of friends to them over the years... so sweet... so
> good with a roast!

Roasted carrots are delicious.

Melba's Jammin' > wrote in news:barbschaller-
:

> Question: Without doing another pot roast, how can I roast these
> carrots so they'll be tender to my liking? What do you think of maybe
> rolling them in some oil, roasting in an open pan for a while (what's a
> while?) and then covering them with foil for maybe another half hour so
> they'll kind of steam. Whaddaya think?

I love roasted carrots though I haven't had them for a while. I don't cover
them at all, If you roast them long enough in a good covering of oil they
get tender and caramelised on the outside. How long is a good question -
will depend on how small you've cut them - I like large chunks - maybe 40
minutes or so.

Making me think I should do a roast vegie dinner soon, something I haven't
done for ages. It's something Rob probably wouldn't eat so I sometimes do
it when I'm just cooking for me - chop up whatever I have (potato, carrot,
sweet potato, onion, beetroot even if I have it), toss them with oil, throw
all in roasting pan and into the oven. Sprinkle with balsamic vinegar or
red wine vinegar, salt and pepper and dig in.

Rhonda Anderson
Cranebrook, NSW, Australia

On Wed, 03 Dec 2008 17:47:13 -0800, Blinky the Shark wrote:

> Omelet wrote:
>
>> #3 carrots have been known to last dad only 2 days. ;-)
>
> Does your dad, by any chance, have long ears and a fuzzy tail?

he appears here and there - now and then - to this one and that one.

your pal,
mr. wilson

"blake murphy" > wrote in message
...
> On Wed, 03 Dec 2008 17:47:13 -0800, Blinky the Shark wrote:
>
>> Omelet wrote:
>>
>>> #3 carrots have been known to last dad only 2 days. ;-)
>>
>> Does your dad, by any chance, have long ears and a fuzzy tail?
>
> he appears here and there - now and then - to this one and that one.
>
> your pal,
> mr. wilson

Now that absolutely cracked me up. "Harvey" is one of my all-time favorite
movies.

TammyM

ObFood: from chefdecuisine.com

CARROT GNOCCHI

Serves 4 first course or 2 main course
1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano-reggiano cheese
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives


Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate
heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer
the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg
yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt.
Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using
two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just
until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer
without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining cheese and butter. Bake for 10 minutes. Sprinkle
with chives and serve at once.

In article >,
"TammyM" > wrote:

>
> "blake murphy" > wrote in message
> ...
> > On Wed, 03 Dec 2008 17:47:13 -0800, Blinky the Shark wrote:
> >
> >> Omelet wrote:
> >>
> >>> #3 carrots have been known to last dad only 2 days. ;-)
> >>
> >> Does your dad, by any chance, have long ears and a fuzzy tail?
> >
> > he appears here and there - now and then - to this one and that one.
> >
> > your pal,
> > mr. wilson
>
> Now that absolutely cracked me up. "Harvey" is one of my all-time favorite
> movies.
>
> TammyM
>
> ObFood: from chefdecuisine.com
>
> CARROT GNOCCHI
>
> Serves 4 first course or 2 main course
> 1/2 pound carrots
> 1 teaspoon finely chopped onion
> 3 teaspoons butter
> 1 cup Parmigiano-reggiano cheese
> 3 teaspoons flour
> 1 large egg yolk
> salt, pepper, and nutmeg to taste
> 3 teaspoons chopped fresh chives

<snipped>

That gives me some ideas. :-)

I sometimes make gingered carrots:

2 lbs. carrots cut into 1 inch chunks
3 to 4 tbs. peeled and grated ginger root
2 tbs. coconut oil
2 tsp. Salt free lemon pepper

Steam the carrots until tender in a pot using an iris steamer (or
whatever)
Mix the coconut oil with the grated ginger and toss with the cooked
carrots

Sprinkle with the lemon pepper and mix well.

Serve.

You can vary the amount of ginger of course to personal taste. Dad loves
ginger root. I'd start with 1 to two tbs. if anyone wants to try this.

An alternate to salt free lemon pepper would be to use two parts dried
grate lemon (or orange) peel to one part ground black pepper.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Am I the only one who does a roll-cut on carrots? That's when you peel them,
cut off the top, then make the first cut on a bias. Roll the carrot about a
quarter of the way around and make another bias cut. Continue rolling and
cutting until you run out of carrot. You end up with what I think are more
interesting-looking chunks with a bit more surface area to caramelize.

Bob

blake murphy wrote:

> On Wed, 03 Dec 2008 17:47:13 -0800, Blinky the Shark wrote:
>
>> Omelet wrote:
>>
>>> #3 carrots have been known to last dad only 2 days. ;-)
>>
>> Does your dad, by any chance, have long ears and a fuzzy tail?
>
> he appears here and there - now and then - to this one and that one.

Like a good pooka (púca, pwwka, puka, phouka, púka, pwca, etc.),


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"koko" > wrote in message
...
> On Wed, 03 Dec 2008 15:04:09 -0700, Christine Dabney
> > wrote:
>
>>On Wed, 03 Dec 2008 12:10:48 -0600, Melba's Jammin'
> wrote:
>>
>>
>>>Question: Without doing another pot roast, how can I roast these
>>>carrots so they'll be tender to my liking? What do you think of maybe
>>>rolling them in some oil, roasting in an open pan for a while (what's a
>>>while?) and then covering them with foil for maybe another half hour so
>>>they'll kind of steam. Whaddaya think?
>>
>>You have part of it right. The root vegetables roast beautifully.
>>Just put them in a shallow pan, a bit of olive oil, salt and pepper,
>>and roast at about 400 degrees til they are done. They will
>>caramelize a bit and be even sweeter. Don't cover them at all...
>>
>>Timing is relative....hard to say how long they will take.
>>
>>Christine
> I second this. This is how I roast carrots also.

could they also be done successfully at about 180 C, for a bit longer? the
bakelite handles on our pot says the maximum temperature they withstand is
180 C.

In article >,
"Bob Terwilliger" > wrote:

> Am I the only one who does a roll-cut on carrots?
> Bob

You are not. I often cut them that way for soup or stew ‹ just for
something a little different. I am easily amused.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' wrote:

> You are not. I often cut them that way for soup or stew ‹ just for
> something a little different. I am easily amused.

Apparently, so is my husband! ;-)

--Lin

On Thu 04 Dec 2008 08:46:06p, Melba's Jammin' told us...

> In article >,
> "Bob Terwilliger" > wrote:
>
>> Am I the only one who does a roll-cut on carrots?
>> Bob
>
> You are not. I often cut them that way for soup or stew ‹ just for
> something a little different. I am easily amused.

Me, too. Both cutting and being easily amused.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/04(IV)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 6dys 3hrs 10mins
************************************************** **********************
Misfortune: The kind of fortune that never misses.
************************************************** **********************

On Thu, 4 Dec 2008 09:56:19 -0800, TammyM wrote:

> "blake murphy" > wrote in message
> ...
>> On Wed, 03 Dec 2008 17:47:13 -0800, Blinky the Shark wrote:
>>
>>> Omelet wrote:
>>>
>>>> #3 carrots have been known to last dad only 2 days. ;-)
>>>
>>> Does your dad, by any chance, have long ears and a fuzzy tail?
>>
>> he appears here and there - now and then - to this one and that one.
>>
>> your pal,
>> mr. wilson
>
> Now that absolutely cracked me up. "Harvey" is one of my all-time favorite
> movies.
>
> TammyM
>

i saw it on broadway in 1969, starring stewart and helen hayes. i hadn't
seen the movie, didn't know the story, nothing. it was quite an
experience.

'harvey' came out for a curtain call and got more applause than either of
them.

your pal,
blake

In article > ,
Lin > wrote:

> Melba's Jammin' wrote:
>
> > You are not. I often cut them that way for soup or stew Ð just for
> > something a little different. I am easily amused.
>
> Apparently, so is my husband! ;-)
>
> --Lin

I'm going to have to google for that. I don't quite understand what
y'all are saying. For soups I slice them thinly. For stews or pot
roasts, I slice them thick.

Bias???
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Welsh Dog > wrote:

> Once brownish they are perfect. Crisp on the outside... and creamy
> inside.

> Welshdog

Which is exactly why I will cover them at some point (likely the end).
I do not want a crisp exterior.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Om wrote about roll-cutting:

> I'm going to have to google for that. I don't quite understand what
> y'all are saying. For soups I slice them thinly. For stews or pot
> roasts, I slice them thick.
>
> Bias???

Diagonal. Neither straight across nor straight inline. What makes a roll-cut
different from simple diagonal slicing is that you roll the carrot between
slices.

Bob

On Fri, 05 Dec 2008 12:58:49 -0600, Melba's Jammin'
> wrote:
>In article >,
> Welsh Dog > wrote:

>> Once brownish they are perfect. Crisp on the outside... and creamy
>> inside.

>Which is exactly why I will cover them at some point (likely the end).
>I do not want a crisp exterior.

Really?? I much prefer a crisp exterior. "The way me mammy used ter
make 'em!"



Welshdog
--

News and views... from 'the land down under'.
Australian Opinion
http://australianopinion.com.au and
http://australianopinion.com

In article >,
"Bob Terwilliger" > wrote:

> Om wrote about roll-cutting:
>
> > I'm going to have to google for that. I don't quite understand what
> > y'all are saying. For soups I slice them thinly. For stews or pot
> > roasts, I slice them thick.
> >
> > Bias???
>
> Diagonal. Neither straight across nor straight inline. What makes a roll-cut
> different from simple diagonal slicing is that you roll the carrot between
> slices.
>
> Bob

So the pieces are odd, not even?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Bob Terwilliger" > wrote:

> Om wrote about roll-cutting:
>
> > I'm going to have to google for that. I don't quite understand what
> > y'all are saying. For soups I slice them thinly. For stews or pot
> > roasts, I slice them thick.
> >
> > Bias???
>
> Diagonal. Neither straight across nor straight inline. What makes a roll-cut
> different from simple diagonal slicing is that you roll the carrot between
> slices.
>
> Bob

Ok, I googled it. That's different...

Guess it's just for the look of it?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Welsh Dog > wrote:

> On Fri, 05 Dec 2008 12:58:49 -0600, Melba's Jammin'
> > wrote:
> >In article >,
> > Welsh Dog > wrote:
>
> >> Once brownish they are perfect. Crisp on the outside... and creamy
> >> inside.
>
> >Which is exactly why I will cover them at some point (likely the end).
> >I do not want a crisp exterior.
>
> Really??

Really.

> I much prefer a crisp exterior. "The way me mammy used ter
> make 'em!"
> Welshdog

Me, too -- the way Mom made them with a pot roast. :-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

I put them in soup and salad. I don't like food without a bit of color. It's
a strange bias.


--
http://cashcuddler.com

"Thrift is sexy."